Cranberry Choclate Chunk Cookies

By á-3360

Ingredients

• 2 1/2 C. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 C. butter, softened
• 3/4 C. dark brown sugar, packed
• 1/4 C. sugar
• 3 Tbs. light corn syrup
• 2 large eggs
• 2 tsp. vanilla extract
• 1 1/4 walnuts, toasted and chopped (optional)
• 1 C. dried cranberries
• 4 oz. white chocolate, chopped
• 4 oz. semisweet chocolate, chopped

Preparation

Step 1

Preheat oven to 375. Line 3 cookie sheets with parchment paper. On waxed paper combine flour, baking soda, and salt; set aside. In a large bowl with mixer on med. speed, beat butter, sugars, and corn syrup until just creamy. Beat in eggs and vanilla until just blended. Stir in 2/3 of the walnuts, cranberries, and chocolate pieces. Refrigerate dough 15 mins. or up to 1 day. Drop dough by rounded Tbs., 2 inches apart, on prepared cookie sheets. return remaining dough to fridge for nxt batch. Bake 5 mins. Working quickly, press some more of the nuts, cranberries, and choclate pieces onto cookies. Rotate sheets on racks; bake 6-8 mins more or until edges are slightly brown. Transfer cookies to wire rack to cool compeleltey. Repeat process with remaining dough. Store cookies, layered in wax paper in airtight containers for up to a week or freeze for up to a month.